Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

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Description

Buttery, crumbly, simple. Almost no reason to not fall in love with shortbread.

Ingredients

2 cupsAll-purpose Flour Plus More For Flouring Work Surface

¼ teaspoonsSalt

1 stickUnsalted Butter, Room Temperature

½ cupsPowdered Sugar

1 teaspoonVanilla Extract

Preparation

In a large bowl, sift the flour and salt.

Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla.

Reduce the speed to low and beat in the flour mixture until just incorporated.

Gather dough and form it into a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350 F. Line 2 baking trays with parchment paper.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds or other shapes using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.

Remove the pans from the fridge and put them into the oven. Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.